Milling Solutions - Amesi...of wheat, maize & other grain based flour products. Enzymes Our range of enzymes are sourced only from top manufacturers to be used as processing aids that

Milling Solutions

Specialist in Milling Technology Amesi offers a wide range of technology & solutions that give Flour Millers freedom to consistently produce the right end products, at the right time and at the right quality.

Our main objective in the milling industry is to offer the miller a total solution and peace of mind.

We have a dedicated team of Scientist & Technologist who visits our customers every day to help them overcome complex challenges during processing.

Our Correctors... Our Pistol Strong Flour Corrector and Pistol Weak Flour Corrector solutions are the best sellers in our range and is very highly recommended by Flour Millers.

Pistol Strong Flour This flour corrector range is designed to bake the perfect toast bread. The solution is developed to improve bakers’ flour with lower protein quality, higher starch damage and low enzyme activity.

It consists of a combination of dough conditioners, oxidising agents, emulsifiers and preservatives.

Benefits:

Increase bread Volume

Consistent product quality

Fine Crumb structure

Longer shelf-life

Rich Crust Colour

Also help with correcting Falling Numbers

Pistol Weak Flour This flour corrector range is designed with excellent hydration potential of the flour to create the perfect Doughnut, Magwinya (VetKoek) and other products.

It is also a perfect solution for products that needs to be extendable rather than elastic to create the perfect flat bread product. Many millers use this in Pizza and Tortilla Wraps.

Benefits:

Minimize oil absorption during frying

Improves dough yield

Increase extendibility

Improves colour

Increase shelf life

Improves machine-ability of the dough

Our wide range of solutions focus Flour Correctors

Improvers

Enzymes

Oxidising Agents

Reducing Agents

Raising Agents

Vitamin & Mineral Premixes

Special Flour (Self Raising Flour, Magwinya (Vetkoek) Flour, Pizza Flour, etc.)

We also partner with millers in developing full mixes range (Pastry Mixes, Bread Mixes, etc.)

Flour Improvers / Correctors

Our Improvers... The quality of flour is not always optimal and consistent, which is why the addition of one of our top improvers has numerous benefits in bread making.

Improvers are like medicine, too little or too much can have a negative effect. It is thus vital to use the improver

at the correct dosage. Our Amesi Gold Mix improver range is trialed and tested on various bread types in Africa.

Amesi has many other solutions that performs

different functions in improving and correcting the flours

Vitamin & Mineral Premixes We specialize in custom-made vitamin and mineral premixes according to your product and country’s legislation requirements and can assist with the fortification of products other than flour as well.

Food fortification and enrichment is becoming predominant in most African countries and is mandatory in some products, specifically food vehicles.

Our Nutrivit range is distinctly designed for fortification

of wheat, maize & other grain based flour products.

Enzymes Our range of enzymes are sourced only from top manufacturers to be used as processing aids that enable bakers and millers to produce a better baked product.

Our technical expertise team can advise on the best product and dosage to use, depending on processing parameters and ideal outcome.

Raising Agents Our range of raising agents are carefully formulated to ensure optimum performance during baking. We offer Sodium Bicarbonate, Single & Double Action Baking Powders.

Our scientist and technologist work along with Flour Millers in developing perfect self-raising flours.

● Baking Powder

A chemical leavening agent made from bicarbonate and a weak acid. Used in applications where fermentation flavours are undesirable or where the batter lacks the strength to hold the gas bubbles inside for more than a few minutes.

● Sodium Bicarbonate

A chemical leavening agent much stronger than baking powder. Note that an acid needs to be in the recipe to react with the sodium bicarbonate (alkali) to release CO².

Used in applications where fermentation flavours are undesirable or where the batter lacks the strength to hold the gas bubbles inside for more than a few minutes.

Oxidants & Reducing Agents Amesi provides chemicals used to mature flour

or doughs resulting in improved loaf volume, crumb

texture and grain in finished baked product (Oxidising

Agents), such as Ascorbic Acid, Potassium Bromate,

ADA, etc.

A reducing agent is an ingredient that adds

hydrogen to disulfide bonds in flour proteins,

resulting in a more extendable, pliable dough (when not used in excess). Examples include L-cysteine,

Glutathione, Sodium Bisulfite and Sorbic Acid.

● Ascorbic Acid

An excellent oxidizing-agent used to strengthen

linkages of starch and gluten in the dough.

Various mesh sizes available.

● L-Cysteine

A naturally occurring amino acid that contains

sulfur in addition to the usual constituents-

carbon, hydrogen, nitrogen and oxygen.

It is used as a reducing agent to modify the

physical properties of doughs. Normal usage is 20

to 60 parts per million, based on flour.

Other oxidant-reducing agents are available upon request.

Alpha Amylase is an enzyme that targets the breakdown of starch to yield dextrin and fermentable sugars (glucose) for carbon dioxide production.

Alpha

Amylase

Glucose Oxidase is an enzyme that works well with Ascorbic Acid by modifying the gluten protein to form linkages, thus strengthening the dough.

Glucose

Oxidase

Hemicellulase is an enzyme that breaks down the insoluble fibre in flour & releases bound water into the dough.

Hemicellulase /

Xylanase

An enzyme that breaks down lipid (fat) molecules inside the flour. Ensures dough are dry and fluffy.

Lipase

Maltogenic amylase is an enzyme that retards the retrogradation of starch.

Maltogenic

Amylase

Protease is an enzyme that breaks down peptide bonds by proteolysis, thus reducing the strength of the flour protein.

Protease

Amesi Trading Services Amorosa Office Park, Unit 3,

Cnr Lawrence & Doreen Road

Ruimsig

2040

www.amesi.co.za

+27 (0) 11 958 0021

[email protected]